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Nutritional, physical and sensory quality of gingerbread prepared using different sweeteners

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dc.abstract.enThe aim of the study was to investigate the effects of replacing refined beet sucrose in gingerbread with different types of sweeteners (cane sugar, sorbitol, xylitol, maple syrup). The content of fat, dry matter, dietary fibre, ash, crude protein, amino acids, selected microelements, and caloric value were determined. Organoleptic and dimensional (3D-analysis) properties were also evaluated. The fat content in samples ranged from 11.13% to 11.97%, crude fibre content - from 0.53% to 0.55%, ash content - from 0.72% to 1.06%, and crude protein - from 7.92% to 8.12%. The analysis of amino acids revealed that glutamic acid was dominant in the samples with its concentration ranging from 19.14 mg g-1 (control sample) to 23.88 mg g-1 (sample with maple syrup). The caloric value was the highest in the control sample which contained sucrose from sugar beet and the one containing xylitol (~4,480 cal g-1). The lowest - in the sample with maple syrup (4,247 cal g-1). The total content of selected microelements determined in the tested samples with atomic absorption spectrometry (Fe, Mn, Zn, Cu, Co, Ni, Cr, Cd and Pb) were within the limits permitted by the regulations of the Slovak legislation. The 3D analysis of samples with Volscan Profiler indicated that volume, width and height was better in the samples with sweeteners than in the control sample. The gingerbread with xylitol had best organoleptic properties, as evaluated by sensory panellists.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorIvanišová, E.
dc.contributor.authorMošaťová, D.
dc.contributor.authorHlaváčová, Z.
dc.contributor.authorHlaváč, P.
dc.contributor.authorKunecová, D.
dc.contributor.authorGálik, B.
dc.contributor.authorČech, M.
dc.contributor.authorHarangozo, Ľ.
dc.contributor.authorKubiak, Piotr
dc.date.access2025-10-09
dc.date.accessioned2025-10-27T09:15:23Z
dc.date.available2025-10-27T09:15:23Z
dc.date.copyright2023-06-16
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.number3
dc.description.points40
dc.description.versionfinal_published
dc.description.volume21
dc.identifier.doi10.15159/ar.23.050
dc.identifier.issn1406-894X
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5452
dc.identifier.weblinkhttps://dspace.emu.ee/items/8022862c-9d15-4f3a-bc00-951be011c47b
dc.languageen
dc.relation.ispartofAgronomy Research
dc.relation.pages1143-1153
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enbakery product
dc.subject.encane sugar
dc.subject.ensorbitol
dc.subject.enxylitol
dc.subject.enmaple syrup
dc.subject.enproperties
dc.titleNutritional, physical and sensory quality of gingerbread prepared using different sweeteners
dc.typeJournalArticle
dspace.entity.typePublication